Honey Herb soda

Intro

In reality I am not the advanced gardener of my dreams. The vision of me wading through overgrown rows of sun warmed produce with a wicker basket in one hand while the other plucks craggy and beautifully imperfect heirloom tomatoes from their fragrant vines, is just that – a vision. I have to believe that someday it will happen but until then I’ll live in my carefully painted dreams of the jungle-like garden overflowing with rainbow colored chard, enough sugar snap peas to last an entire afternoon of snacking, and berries by the buckets, able to fill dozens of pies and tarts.

In this present time I can, however, produce enough herbs that leave me feeling anxious as to what I am to do with them all. Currently my sage is large enough to swallow one of the children whole and whatever the sage doesn’t devour I have no doubt the parsley will. In an effort to make room for something other than herbs in the garden I’ve formed numerous bouquets with the flowering parts, made pesto in various forms, and created this enticing bubbly soda that satisfies and refreshes as the best summer beverages should.

Honey Herb Soda

I’ve used honey as the sweetener here giving me all the more reason to drink this by the pitcher. Make this floral and fizzy brew all the more fancy with the addition of herb ice. Simply put pretty little herb leaves and flowers into ice trays, fill with water, freeze and serve.

1/2 cup honey

1 cup water

a few sprigs herbs such as thyme, mint, rosemary, basil, lemon verbena, tarragon, etc. You can mix and match as you please.

lemon

In a small sauce pan bring the honey and water to a boil. Reduce to medium-high and simmer rapidly for three minutes. Turn off the heat and add the herbs. Steep and let cool.

From this point you can remove the herbs, cover and refrigerate and keep for at least two weeks.

To make a glass of your herb soda add a couple of tablespoons of the honey herb syrup to a large glass. Add 1-2 tablespoons fresh lemon juice then top with soda water. Taste and adjust sweetness/lemon to your taste. Add your fancy ice and straw. If you have one of those big floppy summer hats, now would be a completely appropriate time to wear it.

Have you seen the book The Edible Front Yard? I just bought it and I’ve already learned so much from it. I can’t wait to make this, my herbs are going crazy too. I have a ton of thyme and lemon grass that need to be used.

I’m imagining this with some purple basil or purple sage. (our sage plant could devour children as well, so I’m looking to use a whole bunch of it, or I’ll have to pull it out.) I wonder if that would make it he beautiful lavender color of my vision or just brownish.

What is it with sage? My mom does a garden and the amount of herbs it produces is incredible, especially the sage. We live in New York, just north of the city, and despite cold temps and snow the sage (and thyme) is still good come Thanksgiving. It’s so nice to load up our stuffing with the fruits of summer.

Your dreams will come true! If you are able to do so much with your fabulous herb garden I can only imagine what you would do with a large plot of your own. I mentioned this before, regarding the mountains of muddy laundry that we have over here, but this is my first year doing a garden with my little kids and it has been so lovely. I cannot help sneaking a mention or an ingredient from our garden in almost every post. Also, do you like lemon verbena? (I couldn’t tell if it was in one of the cubes.) That is another great perennial that I use a lot for teas and sodas.

@Anne Marie – Thanks for the encouragement. Someday when we have a bigger yard I will become a gardening fanatic. I’m taking a class next week on creating an edible yard in preparation. All I need is the space!

@Lesley – My rosemary died over the winter but around my neighborhood there are giant bushes everywhere. Someday I dream of having a giant rosemary bush in my yard but first they must survive through the cold months. Maybe it’s a different variety.

What a beautiful idea! I’ve taken to having a cocktail while I grill out on my patio this summer and this leaves me inspired, wondering what I should mix in it! Hmmm … maybe bourbon? Or dark rum? A perfect post to take with me into the weekend!

really love your blog. both my sister and i follow regularly, though this is my first time commenting. I made this syrup last night for a beach day this afternoon, and it’s wonderful. so simple, adaptable, and perfect. I added a handful of frozen cranberries and a handful of tarragon while it was simmering, then let it sit overnight and strained it this morning. Can’t wait to have it with some gin and soda. Thanks so much for your ongoing inspiration 🙂

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